This Butter Paneer recipe is easily the best paneer curry I have ever had at home, totally restaurant style. Jains can skip the onion in this recipe and it will come out as good because the quantity of onion is really small in this recipe..

Ingredients

Method

1. Cut paneer into pieces and keep aside.
2. Cut half the ginger in juliennes and keep aside.
3. Chop tomatoes, onion, the remaining ginger roughly and add to a pan. Add 3 green chillies, cashews, cinnamon, bay leaf, cardamom, 1 tbsp of butter, 1/2 tsp red chilli and 1 liter of water. Cook on medium heat for 20 minutes.
4. Turn off the heat when tomatoes are soft.
5. Grind the mixture to a smooth paste.
6. Heat 1 tbsp of butter. Add julienned ginger and paneer pieces.
7. Saute for a couple of minutes. Add 1/4 tsp of red chilli powder and 1 slit green chilli and saute again.
8. Add kasoori methi.
9. Pour 1 cup of tomato gravy, tomato puree, cream and honey.
10. Mix and cook till it starts to boil. Turn off the heat and it’s ready to serve.

Notes

1. If you don’t have all the fragrant spices like cinnamon, bay leaves and cardamom, it’s ok. These spices add a lot of fragrance to the dish but don’t stop if you are missing one or two of these.
2. Deghi Mirch is used to give red color to the dish. You can skip it if you don’t have it.
3. Kasoori Methi is basically dried fenugreek leaves. It gives a very nice flavor to the curry. Too much of it will spoil the dish so be careful in how much you put.

Summary

Recipe Name

Butter Paneer

Author Name

Ruchi Garg

Published On

2013-11-08

Total Time

30M

Average Rating

5 Based on 1 Review(s)